I've made pork chops twice now and I do believe it comes down to quality of the meat and consistency. The first time I made it it was perfect, the most delicious pork Chop I've ever made. Second time I used a cheaper quality and also seared it a bit longer than I should've and it was awful. Not dry just chewy. It was also too thin.
So as others have mentioned, use a thicker piece of pork. I've been using my SV for about 8 months now but it does take some time to experiment. With my pork chops I used the following recipe:
- 140f (60c) for 1 hour
- Season with salt, pepper, rosemary springs. Crushed garlic. Drizzle bag with olive oil
- Sear 30-45 seconds each side in a hot pain with olive oil.
- Pour remaining oil over it afterwards if you have any left!
Don't sear it for too long! Good luck!